1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 (10-inch) angel food cake, cut into 1-inch pieces
2 cups fresh raspberries
1/2 cup flaked coconut, toasted
Fresh mint, garnish
In bowl, combine the first four ingredients. Fold in whipped topping.
Place half of the cake cubes in a trifle bowl or 2 quart serving bowl.
Top with half of the lemon mixture.
Top with raspberries.
Garnish with coconut and mint.
Serves about 12.
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